That’s very simple tonight : a pizza.
Crust : half whole-wheat bread flour
Veggies : steamed aubergine, green bell peppers, black olives
Meat : chicken hearts
Cheezy sauce : miso, sake kasu, olive oil
As it’s too hot for the big oven, I baked it in the oven toaster. The shape is weird as the dough ran away, but that was yummy.
We are having a dry or a late rainy season. It’s getting hot. We have to get used to it. Adapting the menu is very important.
This natto is from a village called Tamba, famous for its soy bean. It’s a little more hand-made than the ordinary one.
I’ve added negi leeks, nira garlic chives and green sansho peppercorns that are now in season, with dashi broth and a little soy sauce, mixed and let a few hours.
Very large long beans. I’ve just cut them in 2 and blanched.
Blanched ninniku no me (garlic stalks) and boiled tokk (Korean mochi rice cakes)
The beans, stalks and tokk reheated in tomato sauce with lots of cut fresh oregano.
To add a little sourness : tarragon pickles (made here).
That’s the follow-up of the previous post about the bean ball. Add pasta and salad and that makes a delicious Summer lunch.
Home-made matcha (green tea) pasta.
Creamy cheezy pesto dressing.
That’s made with the leftover of this :
The filling of the balls : sakekasu (sake lees), tofu, salt, olive oil. I’ve added more olive oil, lots of basil, a little garlic, a little vinegar and some water.
That makes a perfect dressing for a mix of baby leaves.
So that’s this month’s Daring Cook’s challenge.
The June Daring Cooks’ challenge sure kept us rolling – meatballs, that is! Shelley from C Mom Cook and Ruth from The Crafts of Mommyhood challenged us to try meatballs from around the world and to create our own meatball meal celebrating a culture or cuisine of our own choice.
Meatballs !
There will be several posts that will appear in the next days on this topic with Japanese chicken meat balls (tsukune) :
yakitori
So let’s start with this “Italian” version.
Yes, no meat in sight… and well bean versions are allowed.
Taisho kintoki red beans (boiled), garlic, onion, black miso, herbs (oregano and basil), paprika, hot chili and a little potato starch for the binding.
Chinese black miso is the main flavoring.
The cheezy filling is sakekasu (sake lees), tofu, olive oil and salt.
Then they can be steamed in a steamer or in a micro-wave (200 watts). Served in tomato sauce. They are equally good hot and cold.
This is food for hot days. Green asparagus with cheezinaise. Pickles and tomato sauce white beans. It’s spicy, refreshing, plant-based and easy to digest.
Beans in tomato sauce are usually something to warm you up in Winter, but adding the tartness and sourness of pickles totally refreshes the dish.
Boiled daifuku mame white beans, reheated in tomato sauce. I have then added capers, home-made tarragon pickles, some steamed stalks of green asparagus…
… a minced small red onion. I’ve let that 3 hours at room temperature, so flavors mixed well.
Served with mizuna leaves.
Cheezinaise
It’s similar to this one. Sakekasu brings a cheesy flavor. It is made of miso, sakekasu (sake lees), chili pepper and turmeric. After pasting and adding water, I cooked it a few minutes and let cool, and later completed with olive oil.
I’ve boiled very briefly the thin green asparagus spears and refreshed them in iced water. I’ve eaten them with the sauce.
GOURMANDE in OSAKA 